How To make Courtbouillon Of Redfish
***** NONE *****
1 Redfish or red snapper(6lb)
1/4 c Butter or salad oil
1/4 c Flour,all-purpose
2 c Onion,chopped
1/2 c Green bell pepper,chopped
1/2 c Celery,chopped
1 cn Tomatoes,drained/reserved
2 tb Parsley,chopped
2 Garlic cloves,sliced
2 Bay leaves
1/4 ts Marjoram
1/4 ts Oregano
1/4 ts Basil
1/4 ts Thyme
1 ts Hot pepper sauce
1 ts Worcestershire sauce
2 c Water,hot
1/2 c White wine
Hot cooked rice 1. Clean fish and remove head and tail; cut across backbone into slices 2
to 3 inches wide.
2. In Dutch oven, heat butter, then stir in flour until smooth; cook 10
minutes until brown, stirring constantly.
3. Reduce heat; stir in onion, bell pepper and celery.
4. Cook vegetables until soft, stirring often.
5. Add tomatoes and cook 5 minutes, then stir in herbs and seasonings.
6. Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5
minutes.
7. Add fish slices and adjust seasonings; cover and simmer 30 minutes.
8. Transfer fish slices to platter and remove bones; return fish to
"courtbouillon."
9. Add wine; cover, bring to a boil, then serve immediately in soup plates
with hot rice.
How To make Courtbouillon Of Redfish's Videos
Swamp People: Creole Cooking with the Edgars (S7, E4) | History
The Edgars incorporate their fresh-caught Louisiana catfish into an authentic home-cooked Creole meal in this bonus scene from Home Turf. #SwampPeople
Subscribe for more from Swamp People and other great HISTORY shows:
Watch more Swamp People on YouTube in this playlist:
Find out more about the show and watch full episodes on our site:
Like the show on Facebook:
Check out exclusive HISTORY content:
History Newsletter:
Website -
Facebook -
Twitter -
Swamp People
Season 7
Episode 4
Home Turf
Swamp People dives into the lives of Louisiana swampers during the most crucial time of their year: alligator hunting season.
HISTORY®, now reaching more than 98 million homes, is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, epic miniseries, and scripted event programming. Visit us at HISTORY.com for more info.
Redfish and Shrimp Courtbouillon
Redfish and shrimp lightly pan fried in butter and vegetable oil and then slowly simmered in a thick tomato gravy. Total cook time is about 2 hours.
Enjoy...
???????????? ???????? ???????????????? ???????????????????????????? ???????????????????????????? ????????????????????????????????????????????????????| ???????????????????????????? ???????????????????????? ???????????????????? ???????????????? ????????????????| ???????????????????????? ???????????????????? ????????????????????????????????????
This recipe is for a classic Creole and Cajun REDFISH COURTBOUILLON (pronounced Koo-Bee-Yawn). Louisiana fresh Gulf shrimp and fresh Louisiana Redfish are the stars of this dish. Homemade stock is the special ingredient for this roux-thickened and well-seasoned tomato based stew. This dish is sure to hit the spot. Serve over perfectly steamed rice. Butter and toast a bit of French bread to accompany.
Give this good luvin from the oven recipe for REDFISH COURTBOUILLON a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
???????????????????? ???????? ????????????. ????????????????????????????'???? ???????????????????????? ????????????????????????????????????:
[????????????????]: ????????????????://????????????.????????/????????????????????????????????????????????????????????????????????
[????????????????????????]: ????????????????://????????????.????????/????????????????????????????????????????????????????????????????????
????????????????????????????????????????????:
????????????????????
2 REDFISH HEADS & SKELETON
1 1/2 pounds SHRIMP HEADS & SHELLS
1 medium ONION
1 medium BELL PEPPER
3 stalks CELERY
2-3 GARLIC PODS
2-3 BAY LEAVES
2-3 sprigs FRESH THYME
1 teaspoon CREOLE SEASONING
1/2 teaspoon TABLE SALT
10 cups SPRING WATER
????????????????????????????????????????????????????
2 pounds REDFISH FILLET
1 1/2 pounds SHRIMP, peeled & deveined
3 teaspoons CREOLE SEASONING, divided
4 tablespoons SALTED BUTTER
1/4 cup ALL PURPOSE FLOUR
1 cup YELLOW ONION
1 cup BELL PEPPER
1/2 cup CELERY
1/2 teaspoon TABLE SALT
1/2 teaspoon GROUND BLACK PEPPER
1 SERRANO PEPPER, seeded & diced
1 T GARLIC, minced
3 cups REDFISH & SHRIMP STOCK
3 tablespoons TOMATO PASTE
1 ½ pounds TOMATO WITH LIQUID
1 teaspoon THYME LEAVES
2 teaspoons WORCESTERSHIRE SAUCE
2-3 BAY LEAVES
1 teaspoon PARSLEY
1 tablespoon granulated CANE SUGAR
Court Bouillon
Perfect for those Lenten Friday nights, this Redfish and Shrimp Court Bouillon aka Coubion is a savory mix of spice, roux, tomato and seafood that is hearty and flavorful.
Ingredients
• 2 redfish
• 2 lbs. shrimp
• 1 12 oz jar tomato paste
• 2 15 oz cans crushed tomatoes
• 1 can Rotel
• 2 quarts stock
• 1/4 cup roux
• 2 onions
• 2 bell pepper
• 4 stalks celery
• 8 cloves garlic
• 1 lemon
• 1 bunch green onions
• Creole seasoning
• Low and slow simmer
Stock
• Bones/ skin and heads from fish
• Shrimp peels and heads
• 6 quarts cold water
• 2 onions
• 1/2 head garlic
• Celery ends
• 2 bay leaves
• Green onions
• 2 carrots
Directions
1. Peel shrimp and clean fish, reserving all peels, heads and bones. Rough chop vegetables for stock and place in large stock pot with cold water. Simmer for 1 hour and strain through fine mesh or cheese cloth.
2. In a large saucepan, cook down onion, pepper and celery until soft. Add garlic and cook until soft.
3. Add in tomato paste and brown until sugars caramelize.
4. Add in remaining tomato products and roux. Cook for 10-15 minutes.
5. Season then add stock.
6. Cook for 2-3 hours until sauce is savory and desired consistency. Taste for seasoning.
7. Thinly slice half of a lemon and add to pot with sliced green onions.
8. Add in redfish and cook 10 minutes.
9. Add in shrimp and cook until done.
10. Serve over rice.
Courtbouillon: How to make it
(Apr 8 2014) In this week's episode of In Judy's Kitchen, NOLA.com | The Times-Picayune Food editor Judy Walker and SEO producer Diya Chacko make that famous Cajun dish, redfish courtbouillon.
Louisiana Catfish Courtbouillon